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Icelandic Creamy Mushroom Soup

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

On a recent trip to London, my little family was unexpectedly stranded for a night in Reykjavik, Iceland.  I’ll spare you the long story, but we had the craziest landing I’ve ever experienced, 30 minutes on the tarmac because winds were to high to deplane, 2 hours in the baggage claim area, and a 90 minute bus ride to a hotel (all instead of a 1 hour layover).  Thankfully, the hotel was very nice and served a lunch that included some Icelandic Creamy Mushroom Soup that was just wonderful!  So, I decided to look up some recipes and give it a go myself.

Apparently, they have lots of wild mushrooms in Iceland during a certain season.  I didn’t use wild mushrooms for this recipe, but it was still fabulous!

This recipe was adapted from icecook.blogspot.com.

Icelandic Creamy Mushroom Soup
Icelandic Creamy Mushroom Soup

Icelandic Creamy Mushroom Soup

Author: Ryan Chapman
Servings : 6

Ingredients

  • 8 oz mushrooms see notes
  • 2 Tbsp unsalted butter
  • 6 cups vegetable broth or meat or mushroom stock (see notes)
  • 1 each leek medium
  • 1/2 cup heavy whipping cream *Yellow Tier
  • salt
  • pepper

Instructions

  • Slice or chop all of the mushrooms to bite-sized pieces. Divide in half. Chop the onion coarsely.
  • Add half of the butter to a large saucepan and melt over medium heat. Add half of the mushrooms and simmer for 2-3 minutes without browning. Remove from pan.
  • Add the other half of the butter and simmer the other half of the mushrooms along with all of the onion for 2-3 minutes until the onion is soft.
  • Add about half of the stock and all of the second batch of simmered veggies (half of the mushrooms and all of the onion) to a blender or food processor and process until smooth. Remember not to blend hot contents without venting to allow steam to escape.
  • Add the rest of the stock, the contents of the blender or food processor, and the first batch of simmered mushrooms to the saucepan and cook on med-high for about 5 minutes.
  • Just before serving, add the cream and bring to a boil. Add salt to taste.

Notes

NOTE 1:  I used a combination of white mushrooms and shiitake mushrooms for this recipe and it came out great.  You can try a variety or just use one type.
NOTE 2:  I used vegetable stock for this recipe.  The original recipe called for meat or mushroom stock.  Feel free to use what you like.
Tried this recipe?Let us know how it was!
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